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Figgy Espresso Cake with Honey Fruit Compote

Makes: 16 servings
Prep 45 mins Cool 10 mins Bake 350°F 45 mins
Figgy Espresso Cake with Honey Fruit Compote
  • 1  pound  dried figs, stems removed
  • 1 3/4  cups  water
  • 1  2-layer-size spice cake mix
  • 1  cup  walnuts, toasted and chopped
  • 1/2  cup  brewed espresso or strong coffee
  •  Sifted powdered sugar
  • 1  recipe Honey Hard Sauce (see recipe below)
  • 1  Honey Fruit Compote (see Recipe Center)

1. Preheat oven to 350 degrees F. Generously grease and flour a 10-inch fluted tube pan. In a medium saucepan combine figs and water. Bring to boiling. Remove from heat and let stand, covered, 10 minutes. In a food processor (or half at a time in a blender) process until figs are chopped.

2. Prepare cake mix according to package directions, substituting the fig mixture for the water. Stir in walnuts. Pour into prepared pan.

3. Bake for 45 to 50 minutes or until a wooden toothpick inserted comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan; set on wire rack placed over a shallow baking pan. Poke holes all over cake with a long-tined fork. Slowly spoon brewed espresso over cake. Cool to room temperature. Wrap in plastic wrap and store at room temperature up to 1 week. Before serving, sprinkle with sifted powdered sugar. Use a serrated knife to slice. Serve with Honey Hard Sauce and Brandied Fruit.

Honey Hard Sauce
  • 2  sticks  softened butter (1 cup)
  • 1/4  cup  honey

1. In a mixing bowl beat softened butter and honey. Cover and chill.

Nutrition Facts (Figgy Espresso Cake with Honey Fruit Compote)
  • Servings Per Recipe 16,
  • cal. (kcal) 589,
  • Fat, total (g) 26,
  • chol. (mg) 72,
  • sat. fat (g) 9,
  • carb. (g) 85,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 6,
  • sugar (g) 62,
  • pro. (g) 5,
  • vit. A (IU) 1020,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 317,
  • Potassium (mg) 518,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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